肠道微生物与食物粘度-Influence of viscosity growh of human gut microbiota

hosiyi777

Abstract

Numerous studies support the beneficial effects of dietary fibre. It is well known that fibre increases viscosity at intestinal level. Therefore, the effects of fibre on gut microbiota could be due not only by its intestinal bacteria fermentation but also to the increase in viscosity by itself. The aim of this study was to evaluate the effect of viscosity on the growth of gut microbiota at physiological conditions. For this purpose, four compartments from a gastrointestinal simulator (simgi®) were filled with Gut Nutrient Medium (GNM) plus different agar concentrations (0, 0.30, 0.45 and 0.60%), inoculated with faecal microbiota, and incubated 48 h under anaerobic conditions. Samples were collected at three time points (0, 24 h and 48 h) for representative intestinal bacterial enumeration and rheological characterization. Incubation of GNM gels with faecal microbiota changed the medium viscosity over time, even with constant conditions (temperature and pH). In such way that, in absence of agar (low viscosity), viscosity slightly increased over time; however, in viscous mediums, viscosity decreased over time. In relation to the growth of gut microbiota, results showed that viscosity favoured the growth of total anaerobes and Clostridium spp.; in contrast, total number of aerobes and members of the genus Enterococcuscorrelated negatively with viscosity increment. In conclusion, changes in intestinal viscosity seem to selectively modify microbiota composition. This is a pioneer work to understand the effect of food viscosity in the gastrointestinal system, showing that viscosity is an important factor itself to condition the growth of different bacteria’s groups.

大量的研究支持膳食纤维的有益效果。众所周知，纤维在肠水平上增加粘度。因此，纤维对肠道微生物群的影响不仅是由于其肠道细菌的发酵作用，而且是由于其自身粘度的增加。本研究旨在探讨生理环境下粘度对肠道菌群生长的影响。研发方法：模拟的四室（simgi®）里充满了肠道营养培养基（GNM）与不同浓度的琼脂（0，0.30，0.45，0.60%），接种粪便菌群在厌氧条件下培养48 h。在三个时间点（0, 24小时和48小时）收集取样，从而对肠道细菌计数和流变学特征进行计量。恒定的条件下（温度、pH）时，粪便菌群菌在GNM凝胶中的培养粘度随时间的变化而产生了变化。以这种方式，在无琼脂（低粘度）的培养粘度随着时间的推移略有增加，但是，在粘性介质中，粘度随着时间的推移下降。

来自公众号  MARS食药研新视点   的发布

PIONT:肠道粘度变化改变了微生物群的构成和状况，粘度是调节菌种群的重要因素的一个证明！

syhorchid

粘度应该只是调节菌种群的重要因素之一

胜利者

干？稀？

小金库

感谢分享